Mexican Style Chocolate Fondue


  1. Steep cream and cinammon in a double boiler over medium heat until perfumed, about 20 minutes. Remove and discard the cinammon. Add chocolate and ancho powder and stir until melted and smooth. Transfer the chocolate mixture to a fondue pot and keep warm over a low flame. Serve with a selection of dippers.


Suggested dippers:

Cubed pound cake Dried apricots Mini bananas Fresh or dried orange slices Fresh or dried pear slices Almond cookies Coconut strips Strawberries